Marshmallow Chocolate Stout - redo

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HOME BREW RECIPE:
Title: Marshmallow Toasted Coconut Oatmeal Stout
Author: NorthWest Small Batch Brewing

Brew Method: BIAB
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.055
Final Gravity: 1.014
ABV (standard): 5.47%
IBU (tinseth): 36.13
SRM (morey): 41.83

FERMENTABLES:
5.94 lb - Domestic 2-Row (77.5%)
0.41 lb - Flaked Oats (5.4%)
0.4 lb - Crystal 55L (5.2%)
0.62 lb - Chocolate Wheat (8.1%)
0.29 lb - Roasted Barley (3.8%)

HOPS:
1.26 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 36.13

OTHER INGREDIENTS:
1.14 each - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
1.14 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil
4 oz - Cacao Nibs, Time: 5760 min, Type: Flavor, Use: Secondary
4.5 tsp - Pure Vanilla Extract , Type: Water Agt, Use: Mash

YEAST:
High performance ale yeast

MASH GUIDELINES:
1) Steeping, Start Temp: 150 F, Target Temp: 150 F, Time: 60 min, Amount: 5.2 gal

NOTES:
Marshmallows - 2 lbs
Toasted Coconut Marshmallows
https://www.amazon.com/dp/B0CTP4P8MW/...

150F Mash x 60 mins

At the end of the boil, cut the heat and add lactose sugar and marshmallows, stir until dissolved.

add 4oz cacao nibs and 4.5 tsp pure vanilla extract 4 days before kegging and marshmallow extract.

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